1.Jackfruit recipe

Yeah, I invented a new vegan bacon, especially for the Virtual Vegan Potluck 3.0. It might just be the meatiest and most versatile vegan bacon yet… You’re welcome.

Since I can’t just serve you bacon, (I mean, I could, but this is supposed to be the appetizer course). I’m sharing my take on some special bite sized BLT’s. For size reference, the plate I’m using in these photos only has a 3 inch diameter.

2.Jackfruit recipe

Jackfruit is a fruit (thus the name) from South/Southeast Asia. Depending on it’s type, the flesh can be rather hard and fibrous or soft and sweet. When cooked, it can take on the flavor of whatever you choose to season it with, and it has shredded meaty texture. It can be a very versatile ingredient in the vegan kitchen and can be found in most ethnic markets. It’s available packed in water, brine, or syrup. If you are using it for a savory recipe, be sure to choose one not packed in syrup. I decided that the texture of this fruit, cooked in a spicy tomato-based sauce and packed into corn tortillas, covered with subtly spicy enchilada sauce and cashew crema, would be something that would taste amazing and not intimidate my family.

3.Jackfruit recipe

Jackfruit is en fuego right now as a sort of vegan meat substitute for tacos, barbeque, etc. I’m not sure who first thought of the idea, but I learned about it fromClean Green Simple and the most-definitely-not-vegetarian-but-always-entertaining Chadzilla.

Jackfruit is an enormous fruit that is used throughout southeast Asia. When ripe, it has a relatively mild tropical fruit flavor. When young and green, the fruit has a very slight flavor, but a fascinatingly shreddable texture

4.Jackfruit recipe

The “tuna” salad for this sandwich is made with shredded jackfruit (is there anything this fruit can’t do?) and mashed white beans, then mixed with mayo, dijon mustard, and pickled relish, just like I like it. The jackfruit is cooked briefly and seasoned with kelp granules, giving it that seafood taste. It was absolutely perfect. For the sandwich, I topped the salad with a generous helping of Trader Joe’s new vegan mozzarella shreds. For store-bought vegan cheese, this stuff is awesome. It melts and stretches better than daiya, in my opinion, and it did not disappoint in this sandwich.

JACKFRUIT “TUNA” MELT SANDWICH

Yield: 2 sandwiches

Ingredients

for the jackfruit “tuna” salad

1 can of jackfruit (packed in water or brine, not syrup), rinsed and drained

5.Jackfruit recipe

The first (and only time) I’ve ever had Jackfruit was at a little vegan restaurant in Los Angeles called Pure Luck. I read on Yelp that it is now closed, which is unfortunate because that place was such a find. Their entire menu was built around jackfruit, they didn’t have any soy or fake meats, just jackfruit (Just Jack! fruit LOL). I think I had some kind of BBQ jackfruit sandwich… I don’t remember exactly what it was but I know it was delicious

6.Jackfruit recipe

I’ve been experimenting off and on with young green jackfruit ever since I heard of jackfruit carnitas. Harvested before it has a chance to become sweet, green jackfruit “shreds” as it cooks until it has an uncanny resemblance to pulled pork. It doesn’t have much flavor itself, which makes it ideal for soaking up the flavors of barbecue sauce,curry, Thai chile, and lime, or anything else you throw at it